Steak Rice Bowl Chimichurri (Print Version)
# Ingredients:
→ Steak
01 -
1½ to 2 pounds of skirt steak
02 -
1½ teaspoons of coarse kosher salt
03 -
A pinch of freshly cracked black pepper (¼ teaspoon)
04 -
2 tablespoons of a neutral oil (think avocado, canola, or grapeseed)
→ For Serving
05 -
1 cup of chimichurri made with cilantro
06 -
2 to 3 cups of cooked white rice
07 -
Optional: lime wedges for squeezing
08 -
Optional: crunchy flakes of sea salt
09 -
Optional: fresh cilantro leaves for topping
10 -
Optional: tart pickled red onions
# Instructions:
01 -
Blot the steak dry using some paper towels. Sprinkle it evenly with the kosher salt and black pepper. Let it hang out at room temperature for about 15 minutes.
02 -
Prepare the cilantro chimichurri sauce by following its recipe.
03 -
Grab a cast-iron skillet and heat it on high for 5 minutes until it’s really hot. Pour in the oil, then carefully place the steak in. Sear each side for 2 to 3 minutes, aiming for an internal temp of 125–130°F if you want medium-rare.
04 -
Give the steak a break for 5 to 10 minutes, then cut it into thin slices going against the grain.
05 -
Spoon some rice into bowls. Lay down slices of steak and drizzle chimichurri on top. Finish it off with flaky sea salt and any extras like pickled onions, limes, or cilantro.
# Notes:
01 -
Use your go-to steak cut if you don’t have skirt steak.
02 -
Swap out the rice for roasted plantains to change things up.
03 -
Toss in veggies like sautéed zucchini, fresh spinach, avocado, or even some corn.